Fondant Potatoes

I am always on the lookout for new ways (well to me) of cooking potatoes. This is a brilliant recipe.

Ingredients

• 4 good potatoes
• 2 cloves garlic, just a bit smashed
• 2 or 3 of sprigs of thyme
• 150g (5oz) butter
• 75ml (3fl oz) chicken stock (you can use vegetable stock to make this recipe vegetarian)
• Sea salt flakes and black pepper

Method

1. Peel the potatoes, cut a flat top and bottom on your spud. Cut out a round of potato with a pastry cutter. Cut off the sharp corners to make a nice barrel shape.
2. Melt the butter in a saucepan over a medium heat until it starts to foam. Place the potatoes in the pan and cook for about 5-6 minutes until golden on the bottom. When done turn over the potato and cook for the same time again.
3. Add the stock. Put in the crushed garlic clove and thyme sprigs, watch out for this exploding everywhere. Season well.
4. Cover and simmer gently until the potato is cooked. Keep warm.